Bread Baking Forms

Is there a way to slow down bread rising?

My kindergartener wants to make a bread Friday that takes about four hours.

If we start when he gets back from school, it won't be ready in time for dinner (close, but not quite, and we are having family over - can't change the time).

If we start before he leaves for school, I will have to do all the punching, forming, and baking while he is at school.

Is there a way to 'preserve' the process halfway through? Optimally, I would like to knead the dough in the morning, and punch it down when he gets home from school 6 1/2 hours later.

If not, is there a way to speed up the dough rising to make a four hour bread in three hours?
DOH!

I came up with the obvious solution.

1) Make dough in morning with kid, knead, put in bowl to rise.

2) Kid goes to school.

3) Throw out dough.

4) Make dough myself again an hour before school ends.

5) Kid finishes with new, hour-old dough instead of old, six hour old dough.

He'll never know the difference.

yeast make the bread rise when at the right temperature.

allow to prove thru the 1st stage and when you knock it back put the dough in the fridge.

you can take it out when you want it to rise before baking - just put it in a warm place.

How I form / shape my bread dough into loaves of bread prior to the second rise & baking


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